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Chili Skillet

Like most farmers, my husband loves a good hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper—and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. —Katherine Brown, Fredericktown, Ohio
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    4 servings

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup tomato juice
  • 1/2 cup water
  • 4 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 cup uncooked long grain rice
  • 1 cup canned or frozen corn
  • 1/2 cup sliced ripe olives
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Thinly sliced green onions, optional

Directions

  • In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the next 7 ingredients; simmer, covered, until rice is tender, about 25 minutes.
  • Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cook, covered, until cheese is melted, about 5 minutes. If desired, top with green onions.
Nutrition Facts
1 serving: 599 calories, 26g fat (11g saturated fat), 98mg cholesterol, 1557mg sodium, 54g carbohydrate (9g sugars, 10g fiber), 38g protein.

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